A simple version of an Italian classic. Use top quality Parmigiano-Reggiano cheese for the best flavor. You can find it in our Deli.

Prep: 15 minutes Cook: 15 minutes Serves: 4

1. Preheat oven to 450°F. Line a baking sheet with foil and coat liberally with cooking spray. Line four 1-cup ramekins with plastic wrap and coat with cooking spray. Stir together breadcrumbs and 2 tbsp. Parmesan in a small bowl; place 1½ tsp. breadcrumb mixture in each ramekin and roll to coat the bottom and sides.
2. Stir together rice and remaining Parmesan in a medium bowl. Microwave on HIGH for 2 minutes. Press 2/3 of the mixture firmly onto the bottom and sides of each lined ramekin. Place 1½ tbsp. marinara and equal amounts of meatballs into each. Press remaining rice on top of meatballs. Sprinkle with a little of the breadcrumb mixture and press surface firmly to compress all ingredients.
3. Carefully invert onto baking sheet and remove plastic wrap; coat with cooking spray and remaining breadcrumb mixture, gently pressing onto the top and sides.
4. Bake for 13 minutes. Serve with additional marinara and sprinkle with basil, if you like.

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